this Old fashioned vegan stew is thick, hearty, and calming. It’s laden with tons of vegetables and smothered in a thick, creamy broth base. This vegan stew is ideal for dinner and tastes delicious the next day when warmed up.
This vegan stew is filled with carrots, celery, potatoes, mushrooms, peas and more. Try it out and let me know how you like it!
This old fashioned vegan stew recipe is …
- An old fashioned classic stew
- Loaded with nutritious vegetables
- Thickened with a roux base
- Made with aromatic fresh herbs
- Great for preparing meals
How to Make Old Fashioned Vegan Stew
- Put the oil in a saucepan. Sauté the onion and garlic over a medium heat until translucent.
- Add potatoes, carrots, peas and mushrooms and cook.
- Add the herbs, broth, tomatoes, soy sauce and vinegar. Stir and bring to a boil.
- Make a cornstarch slurry and stir in to thicken the soup.
- Reduce the heat, cover and simmer.
For full instructions on how to make an old-fashioned vegan stew, see the printable recipe card at the end of the post.
Tips & tricks for old-fashioned vegan stew
Make sure that you cut the vegetables into bite-sized pieces as you cut them. You don’t want oversized pieces of vegetables as they can be difficult to eat.
Fry the garlic and onions
When you sauté the onion and garlic it helps to really improve the taste of this vegan stew. The sauteed vegetables add a rich and hearty taste to your stew. If you don’t sauté the onions and garlic, they may have a sharper taste.
High performance pot
Using a Dutch oven, or some other form of heavy duty saucepan, is great as it provides a level cooking surface for the stew. If your pot is not stable, it can create hot spots and your soup will vary in doneness.
Variations on old fashioned vegan stew
Rice or quinoa
Barley, rice, and quinoa are great additions to this stew. Adding any of these grains will make your stew a lot heartier. I would recommend throwing something in if you feel like you want a little more depth.
Mix in the pasta
You can also add vegan pasta to your stew. Simply add at the end of the cooking time. Adding pasta adds more carbohydrates to your soup, but it also makes the stew stretch a little more.
You can mix other vegetables into your stew as well. I used what I had on hand, but you can trade it for different vegetables depending on what you have on hand. For example, you could throw in some zucchini or cauliflower!
Old-fashioned Frequently asked questions about vegan stew
How do you know when the stew is ready?
You will know your stew is ready when the potatoes are fork tender. When the potatoes are ready, you can take your stew off the stove. However, I like to cook mine a little longer as this mixes the flavors even better.
Why add the corn starch slurry?
Corn starch and water combined – known as a slurry – is a thickening agent used to thicken soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the taste of the recipes you are cooking.
How do you store leftovers?
Store your leftover stew in the refrigerator for 3-5 days. If you want, you can warm up in the microwave or on the stove over low heat. Just be sure to stir your stew; it burns if it simmered too long.
And when you’re here, don’t forget to get a copy of mine free vegan cheat sheet. It’s packed with all of my favorite substitutes to make any recipe vegan!
Old fashioned vegan stew
This old-fashioned vegan stew is thick, hearty, and comforting. It’s laden with tons of vegetables and smothered in a thick, creamy broth base.
Course: main dish
Diet: Vegan, vegetarian
Keyword: vegan beef stew, vegan irish stew, vegan stew
Preparation time: fifteen protocol
Cooking time: 45 protocol
Total time: 1 lesson
Servings: 4th Servings
- 2 tablespoon olive oil
- 1 onion chopped
- 2 Cloves garlic chopped
- 3 large carrots cut
- 2 Stems celery cut
- 2 cups Baby potatoes halved
- 1 Cup white mushrooms cut & quartered
- 1 Cup frozen peas
- 1 teaspoon Italian seasoning
- 2 cups Vegetable broth
- 19th ounce diced tomatoes with canned garlic
- 3 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 2 rosemary
- small bunch fresh thyme
- 2 tablespoon Cornstarch
- 3 tablespoon water
Heat olive oil in a large saucepan, then add onion and garlic; Saute for 3-4 minutes or until the onion is translucent.
Add the carrots, celery, baby potatoes, mushrooms and peas to the saucepan.
Cook for 2-3 minutes.
Add the Italian spices, vegetable stock, diced tomatoes, soy sauce, balsamic vinegar, rosemary and thyme. Stir and bring to a boil.
In a small bowl, whisk the cornstarch and water together to form a slurry. Add to the stew and stir.
Reduce the heat, cover the saucepan and simmer for 45 minutes until the vegetables are soft.
Calories: 244kcal | Carbohydrates: 39G | Protein: 8thG | Fat: 8thG | Saturated fatty acids: 1G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 5G | Sodium: 1282mg | Potassium: 974mg | Fiber: 7thG | Sugar: 12thG | Vitamin A: 8362IE | Vitamin C: 48mg | Calcium: 99mg | Iron: 3mg
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